Parboil those lovely potatoes. This is simply a fancy way of saying "Cook them a little, but not completely". This is just so that they take lesser time in the oven and no bits are left raw at the end. For large potatoes, that would mean boiling them for about 15-18 minutes. You can peel them if you want, but I like leaving the skins on.

Cut the potatoes up into little wedges.Soak your potatoes in water for 10-15 minutes to get rid of extra starch. I read on PurpleFoodie's site you can leave them for a bit longer (about 30 minutes) and I think I will give that a try sometime too. Drain away the water and throw them into a pot and cover them.
Take those garlic cloves and pound away in a mortar and pestle.

Heat some olive oil in a wok/pan/pot. Throw in the garlic cloves and saute till they are nice and fragrant. Add the mixture to the pot containing your potatoes.
Now add your cornflour in and give it a nice old stir so all the potatoes get coated with the oil, garlic and cornflour. Mix in your salt, black pepper and red chilli powder in as well. Cover them and let them sit in the pot for about 5 minutes. This should infuse the potatoes with the flavours.

In the meantime heat your oven to 240 degrees centigrade. To bake the potatoes, I lined the oven tray with foil and just coated it with a wee bit of olive oil to prevent them from sticking.

Once the oven is heated, get your potatoes onto the tray, sprinkle a last bit of salt and drizzle a little olive oil onto them, and into the oven they go.

Let them bake for about 30-40 minutes. This could take longer based on your oven and how long you have parboiled your potatoes.
Once they are done, take them out, (Including the burnt crunchy bits, they taste yummm) and indulge in them with some tomato sauce.

Lets COOK!!
1) Parboil your potatoes and cut them into wedges. Leave the skins, they are good for you.
2) Let the wedges soak in water for 10-15 minutes to remove excess starch. Drain away the water and put the potatoes into a covered pot.
3) Pound the garlic cloves in a mortar and pestle.
4) Heat the olive oil till it starts to simmer and add the garlic to it. Saute till fragrant.
5) Add the olive oil with garlic, cornflour, chilli, salt, pepper to the potatoes in the pot. Mix thoroughly till the olive oil and flour coat the potatoes.
6) Cover the pot and let it sit for about 5 minutes.
7) Heat your oven till 240 degrees centigrade.
8) Line a baking tray with foil and rub a little olive oil on it.
9) Empty your potatoes onto the foil. Sprinkle a little olive oil and salt over them and put them into the oven.
10) Bake for about 30-40 minutes. (this time could increased based on your oven and potatoes). You want them to get a nice crisp golden brown colour.
11) Serve with tomato ketchup, some mayo or any preferred dip.
12) Enjoy.